{"id":76413,"date":"2014-12-25T09:11:06","date_gmt":"2014-12-25T07:11:06","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/?p=76413"},"modified":"2014-12-15T14:27:51","modified_gmt":"2014-12-15T12:27:51","slug":"stunning-festive-dish-wow-friends-family","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/news-headlines\/2014\/12\/25\/stunning-festive-dish-wow-friends-family\/","title":{"rendered":"A stunning festive dish to wow your friends and family"},"content":{"rendered":"<p>Wow friends and family with this Christmas themed dish.<\/p>\n<p><span id=\"lblPrepTime\">Preparation time:<\/span> <span class=\"bold preptime\">10 minutes.<\/span><\/p><div class=\"stream-item stream-item-in-post stream-item-inline-post aligncenter\"><\/div>\n<p><span id=\"lblCookingTime\">Cooking time:<\/span> <span class=\"bold cooktime\">30 minutes.<\/span><\/p>\n<p>Will make +\/- 12 crackers.<\/p><div class=\"stream-item stream-item-in-post stream-item-inline-post aligncenter\"><\/div>\n<p><strong>You will need:<\/strong><\/p>\n<p><strong>For crackers:<\/strong><\/p>\n<ul class=\"vert_line\">\n<li class=\"ingredient\">\n<div id=\"ingredientName\">6 sheets of phyllo pastry<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">melted butter for brushing<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">white sugar for sprinkling<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">icing sugar, for dusting<\/div>\n<div id=\"ingredientName\"><\/div>\n<div id=\"ingredientName\"><b>Filling:<\/b><\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">60ml of currants (or raisins or sultanas)<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">15ml of brandy<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">15ml of boiling water<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">80ml of slivered almonds<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">finely grated zest of half a lemon<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li>\n<div id=\"ingredientName\">juice of half a lemon<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<\/ul>\n<ul>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">2 red apples, cored<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">4 juicy red plums, stoned and cubed<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">80ml of ground almonds<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">1\/2 tsp of cinnamon<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">\u00a0pinch of freshly grated nutmeg<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div id=\"ingredientName\">pinch of ground cloves<\/div>\n<div class=\"clr\"><\/div>\n<\/li>\n<li class=\"ingredient\">\n<div class=\"clr\">125ml of icing sugar<\/div>\n<\/li>\n<li class=\"ingredient\">\n<div class=\"clr\">15ml of butter<\/div>\n<\/li>\n<\/ul>\n<p><strong>You will then:<\/strong><\/p>\n<p>Soak the currants in the brandy and boiling water for 15 minutes.<\/p>\n<p>Put the slivered almonds in a dry frying pan and toast them lightly, tossing frequently.<\/p>\n<p>Set aside.<\/p>\n<p>Put the lemon juice and zest into a large saucepan, and grate the apples directly into the pan.<\/p>\n<p>Toss well to coat and add the cubed plums, ground almonds, spices, icing sugar and the currants plus their soaking liquid. Mix well.<\/p>\n<p>Cook, over a brisk heat, for 10 to 12 minutes, stirring often, until the mixture has thickened and is beginning to pull away from the edges of the pan.<\/p>\n<p>You&#8217;ll know when it&#8217;s ready when you smell caramel and see the edges beginning to turn golden. Stir in the butter and slivered almonds and set aside to cool.<\/p>\n<p>Preheat the oven to 180\u00baC.<\/p>\n<p>Unroll the phyllo pastry and remove six sheets.<\/p>\n<p>Place a sheet of pastry on a piece of greaseproof paper or a clean tea towel (cover the remaining sheets with a damp cloth) and brush all over with melted butter.<\/p>\n<p>Sprinkle with a little granulated white sugar.<\/p>\n<p>Place another sheet on top of the first, brush with butter and sprinkle with sugar.<\/p>\n<p>Now add a third sheet of pastry, but don&#8217;t brush with butter.<\/p>\n<p>With the long side of the stack of pastry facing you, and using a sharp knife or a pair of scissors, cut the pastry sheets in half vertically, and then into thirds horizontally, so you have six equal rectangles.<\/p>\n<p>Place about two tablespoons of the filling on each stack, brush the far edge with melted butter, and roll into a cylinder.<\/p>\n<p>Press down gently to seal, and then crimp and push in the ends to make a cracker shape.<\/p>\n<p>Trim the ends with a pair of scissors.<\/p>\n<p>Repeat the process with the remaining three sheets of pastry.<\/p>\n<p>Place the crackers on a non-stick baking sheet and brush all over with melted butter.<\/p>\n<p>Bake at 180\u00baC for 10-12 minutes, or until the pastry is crisp and golden.<\/p>\n<p>Dust with icing sugar and serve warm.<\/p>\n<p>Recipe: <span id=\"imagePhotographerBlock\" class=\"byline\">Scrumptious South Africa<\/span>.<\/p>\n<div class=\"stream-item stream-item-below-post-content\">\n<div class='tenancy_slot tenancy_slot_1 jannah_ad' style='display: none;' data-query-id='8d676070e523c0f9ecae3801b26f88e3'><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Festive phyllo crackers with spicy plum and almond.<\/p>\n","protected":false},"author":557,"featured_media":76416,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"hasGravity":false,"cxt_article_byline":"","cxt_disable_google_ads":false,"footnotes":""},"categories":[7,2],"tags":[1885,8297,1012,1003,1106,979,969,2730],"class_list":["post-76413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-news","category-news-headlines","tag-christmas","tag-community-2","tag-east-rand","tag-ekurhuleni","tag-gcn","tag-germiston","tag-germiston-city-news","tag-leigh-hodgson"],"amp_enabled":true,"category_labels":{"Category":"News","SubCategory":"Local news"},"tag_labels":["Christmas","community","East Rand","Ekurhuleni","GCN","germiston","germiston city news","Leigh Hodgson"],"_links":{"self":[{"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/posts\/76413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/users\/557"}],"replies":[{"embeddable":true,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/comments?post=76413"}],"version-history":[{"count":0,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/posts\/76413\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/media\/76416"}],"wp:attachment":[{"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/media?parent=76413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/categories?post=76413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/develop.citizen.co.za\/germiston-city-news\/wp-json\/wp\/v2\/tags?post=76413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}